Health Department Inspections

Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods prepared Saturday or Sunday did not have date marks. This included potato salad, ribs, and cooked vegetables in the reach-in cooler; butter in the sandwich unit; and milk and dressings in the salad cooler. Date marking overall is good, but some items were missed. I will need to return on or before August 16, 2016 to ensure that date marking is better

3) Toxic substances properly identified, stored, and used: Separation-Storage – P — A container of glass cleaner was stored above the dessert freezer. A bottle of stainless steel cleaner was stored above single-service items (cup lids) and a container of body/hand lotion was stored above tea/coffee filters, both instances in the dining room wait station. Keep all chemicals below food, food storage areas, food prep areas, single-service items, clean utensils, and clean linens. This was corrected by moving the chemicals to a proper location. Common Name-Working Containers – PF — A container of window cleaner was not labeled today. It was the one located above the dessert freezer. It was labeled to correct this.

2) Proper cooking time and temperatures: Raw Animal Foods-Cooking – P,PF — Observed the grill employee cook raw chicken to an internal temperature in the thickest part to 135 degrees F before getting ready to serve. The minimum internal cooking temperature is 165 degrees F (for 15 seconds). The chicken was thrown away and another piece of chicken was cooked to 172 degrees F to correct this. In the future, you may not want to use such thick cuts of chicken as it will take an extended period of time to get the chicken to 165 degrees F.

3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — A couple of foods were not date marked (ham and meatloaf). Potentially hazardous, ready-to-eat foods must be marked with the day or date the food is to be sold, consumed or discarded, not to exceed 7 days. The date of opening/preparation counts as Day 1. This was corrected by date marking the foods. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — An opened package of bologna was dated with a discard date of 8/7. Since today is 8/10, it should have been discarded three days ago.

4) Toxic substances properly identified, stored, and used: Separation-Storage – P — A couple of toxic chemicals were stored above the prep sink in the back. Keep chemicals stored away from food, food prep areas, clean linens, clean utensils, and single-service items. This was corrected by moving the chemicals to the designated chemical storage area. Common Name-Working Containers – PF — One bottle of an unknown chemical was found without a label. All toxic chemicals must be properly labeled. This was corrected by dumping the chemical.

5) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Chili and ground steak were stored in deep plastic containers (about 3-4 inches of food product) with a lid tightly fitted on the top. This will not allow the food to cool quickly enough (from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 45 degrees F within an additional 4 hours). This was corrected by placing the chili and ground steak into stainless steel pans (better conductor than plastic) and spread out so that there was no more than 2 inches of food product in container. The products were left uncovered on the top shelf to cool quickly. By the end of the inspection, the foods had reached 70 degrees F or lower (within 2 hours), which corrects this.

6) Insects and rodents not present; no unauthorized animals: Controlling Pests – PF — Fruit flies are beginning to become numerous. Work on pest control procedures and contact a pest control operator for extermination if possible. Also, there are several plastic containers and toilet tank lids, etc. that is within a brick enclosure. The storage of these items on the ground could create a rodent harborage and should be cleaned up.

7) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The can opener is secured to the prep table with duct tape. Duct tape is not allowed to be used to secure anything, as it is not easily cleanable. Repair the can opener housing and prep table.